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chicagory powder, cumin, salt, garlic salt, black pepper, thyme, rosemary and brown sugar which sweetens it a little bit. >> whisk it up. the key here is when you season a steak like this, a big steak like this requires a lot of the seasoning so we'll season it up really well. >> all right. >> you're pretty good at that. >> i like to grill. >> this is different than seasoning a brisket. we want to pack the seasoning in as opposed to a brisket we layer it on there. this allows us the nice trust with the fat. >> can there be too much rub? >> with a steak this size it's almost impossible to have too much. we add a little bit of peanut oil because we want to get it really hot. >> how much here just a little bit? >> enough to coat the pan. little more. there we go. all right. lay the bad boy on here like this. >> oh, man, look at that. >> the magic starts to happen. so we're going to sear it about three minutes per side, take it off and put it into the oven or you can put it on the top rack of your grill. that's what the top rack is for. the rusty one on the side of the grill that's what that
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